Caramelised Leek and Broccoli Fish Pie


  • 200g Breadcrumbs
  • 5g Tarragon Leaves, Roughly Chopped
  • 150g Unsalted Butter, melted
  • 2 Leeks (white part only), Thinly Sliced
  • 2 Garlic Cloves, Crushed
  • 300g Broccoli, Cut into Small Florets
  • 800g Firm White Fish (cod, ling, haddock, basa, snapper), Cut into 3cm Pieces
  • 1 Tablespoon of Plain Flour
  • 250g Tub of Sour Cream
  • 2 Tablespoons of Dijon Mustard
  • 125ml of Water


  • Preheat oven to 200°C (400°F). 
  • Place the breadcrumbs, half the tarragon, half the butter, salt and pepper in a large bowl and mix to combine. 
  • Place on a large oven tray and cook for 10 minutes or until golden.
  • While the breadcrumbs are cooking, heat the remaining butter in a large ovenproof pan over high heat. Add the leek, garlic and broccoli and cook, covered, for 5 minutes or until softened. 
  • Place the fish, flour, salt and pepper in a large bowl and gently toss to coat. 
  • Add the fish mixture, remaining tarragon, sour cream, mustard and water to the pan and stir to combine. Top with the breadcrumbs and cook in the oven for a further 10 minutes or until golden brown and cooked through. 
  • Sprinkle with pepper to serve. Serves 4.

Recipe and Image Credit goes to Donna Hay.

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